Frequently Asked Questions
Answers to your questions
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The Kitchen Management System is a computerised system that controls and reports on food preparation from the moment the order is entered into the EPOS system until it is delivered to the customer.
Food orders for the kitchen are displayed on various monitor screens in the kitchen. Chefs can see screens that tell them what they should be cooking and the status of orders for tables. Servers can see what food is waiting to be collected and delivered to customers. Managers or Expeditors can see the status of orders within the kitchen. Chefs select orders on a 'Bump Bar' and can clear them to indicate that they are ready to be collected by waiting staff - who clear the orders when they take them to the table. The whole process is monitored and timed to report on the performance of the kitchen.
At first glance, this may appear so. We have designed the system to be familiar to kitchen staff who are used to paper tickets. However, that's where the similarity ends. The process of the order through the kitchen is controlled by the system and tasks such as handling the flow of starters and mains and food preparation timing can all be handled by the system. This simply cannot be achieved with paper tickets. It's also not possible to report on the kitchen performance with paper tickets.
Too many to list here. Click here for some reasons why you would want a Kitchen Screen System.
A more efficient kitchen is less likely to make mistakes that affect food quality. Menu cards can be displayed to check on food standards and the system has special features to aid food quality training. Improved order visibility throughout the kitchen means fewer mistakes are made - particularly when customers ask for non-standard dishes and food spends less time sitting in the hot window.
We have a comprehensive reporting package to provide detailed (or basic) analytical reporting for individual sites or groups of sites. Click here for more information.
Yes. We have an interface to paging systems and a manager screen. The Manager Screen shows tables that have food waiting to be collected and can be mounted in the seating area.
Yes. Our Manager Screen can be placed in the seating area, giving feedback on the status of the kitchen. We even support multiple server screens, so that tickets can be routed to multiple serving areas (i.e. lift operations) by table number.
Not necessarily. We pride ourselves on being able to configure the system to work with most operations. Indeed, we like to think that a properly configured system can be 'dropped' into an operation with very little disruption or training. We don't insist on operational changes to suit the way the system works, but changes can sometimes make sense to get the best out of the system.
Possibly an argument a couple of years ago. However, kitchen management systems are becoming more popular in 'proper' restaurants nowadays. Indeed, a quick poll we did of people not in the hospitality business were surprised that the majority of restaurants still use pieces of paper to control orders in the kitchen.
We generally recommend 20 minutes with kitchen and serving staff and then some training during service. Attendance on site by someone familiar with the system is recommended during the first busy service. Often, training is best delivered by a member of your staff as they can train in any operation changes required. Some time after going live the back office reporting can be trained in with the site's own data. This normally takes an hour or so. Head office training also takes about an hour.
No one likes change. If staff think that the system is there to 'spy' on them and make life more difficult for them - there could be resistance. However, we find time and time again that staff quickly realise that the system makes their jobs easier and quickly warm to it. We have made the system as simple to understand and use as we can and try to minimise the time staff have to spend operating it.
The Bump Bars can be configured to make a loud 'beep' when orders arrive, but can also run quieter if necessary.
We use inexpensive PC monitors and have designed the system to minimise the amount of installation and training effort required. Obviously, the final cost is dependent on configuration, wiring complexity, amount of mains power work required etc. Large systems often work out less expensive than expected and because of the design, much less expensive than competitive products.
We have a lot of experience of mounting equipment in kitchens and have access to mounting systems that can minimise the equipment on view. Because we don't need a separate box to drive each screen (and our main processor can be mounted well out of sight) the screens are generally the only piece of equipment we have to 'hide'.
The system is designed to drive a number of screens. A single controller box will drive up to eight. For a table service restaurant we would normally use at least two screens; one for the chef and one for the server. However, more complicated kitchens require more screens - the average number of screens is five; Two chef screens, one server, one dessert and one manager screen is common.
We link to many popular EPOS systems, but if we do not currently connect to your system, we can normally produce a link ourselves, without your EPOS supplier making any changes to their system at all.
Only for reporting. The sytem does not require a back office PC for everyday operation
Anything that is touched by kitchen staff must be kept clean and the cleaning process reduces the life of touch screens, which are considerably more expensive than standard PC monitors. They also have to be within reach of the operator which can make positioning and mounting much more difficult than standard screens.
With over 10,000 screens being used 365 days a year, we have a reputation for a solid product. Indeed, the most abused part of our system, the bump bars, have a warranty of 3 years and are connected to the system and powered via an industrial strength RS485 network. Our main processor (also with a 3 year warranty) which drives the system has solid state storage and a fanless, industrial quality processor. We don't rely on a back office PC or particular EPOS terminal (unless the EPOS system relies on these to send us tickets).
The majority of our customers do not need to perform any additional data maintenance. Any changes to your menu are automatically picked up by the Kitchen Screen System. Normally, the only difference between a site with kitchen screens and one without is the kitchen print streams.
We would normally expect the same people who support your EPOS system to support the kitchen system as we sell through your EPOS supplier. This gives you one point of contact for maintenance and support.
We sell through your EPOS supplier, so contact them (but feel free to pick up the phone and have a chat with us). If they don't currently deal with us, contact us and we'll have a chat with them.
'The Logwood Kitchen Screen System brings improvements in terms of operation efficiency and order accuracy'.
'It's also like having a mystery diner on the premises 24/7'
'It is a tool - not a gadget!'
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